Cinnamon Swirl Bread

Photo: Eliza Adam

Ingredients

For the dough:

1 cup water

2 tablespoons unsalted butter, cut into pieces

1/4 cup sugar

3 cups bread flour

cup dry buttermilk powder

1 tablespoon gluten

1 1/4 teaspoons salt

2 teaspoons SAF yeast or 2 ½ teaspoons bread machine yeast

For the cinnamon swirl:

2 tablespoons unsalted butter, melted for brushing

cup light brown sugar

1 tablespoon ground cinnamon

Preparation

For the dough: Place all ingredients in the pan according to the order in the manufacturer’s instructions. Set program for Dough cycle and start.

Grease a 9-x 5-inch loaf. When the machine beeps at the end of the cycle, remove the pan and turn the dough out onto a lightly floured work surface. Pat the dough into one 8-x 12-inch rectangle. Brush the rectangle with melted butter. Sprinkle with the brown sugar and cinnamon, leaving a 1-inch edge all the way around. Starting at a short end, roll up jelly-roll style. Tuck the end under and pinch the bottom seam.

Place the loaf in the prepared 9-x 5-inch pan. Spry the top with cooking spray and cover lightly with plastic wrap. Let rise at room temperature until doubled in bulk, about 45 minutes. In about 15-20 minutes before the timer is done, preheat the oven to 350 degree F. Bake for 35 to 40 minutes, or until golden brown and the sides have slightly contracted from the pan. If the crust brown too quickly, place a piece of aluminum foil loosely over the top.

Place the bread on a rack and let cool to room temperature before slicing. Dust with plain or vanilla confectioners’ sugar, if desired.